This dish—Creamy Garlic Herb Steak Medallions—is a luxurious yet approachable meal that brings restaurant-quality flavor to your home kitchen. Tender cuts of steak are pan-seared to a rich, caramelized crust, then bathed in a velvety garlic cream sauce infused with herbs and black pepper. The result is a dish that’s bold, comforting, and deeply satisfying.
The creamy sauce is the soul of this recipe. Made with heavy cream, garlic, and a touch of Dijon mustard, it clings to the steak and elevates its natural richness. Chopped parsley adds brightness and color, balancing the indulgence with a hint of freshness. Serve it over mashed potatoes, buttered noodles, or crusty bread to soak up every drop of that luscious sauce.
This recipe is ideal for dinner parties, romantic meals, or when you simply want to treat yourself to something special. It’s easy to prepare, yet impressive in presentation and flavor. The steak can be ribeye, sirloin, or tenderloin—whatever suits your taste and budget.
🧾 INGREDIENTS:
For the steak:
- 500g steak medallions (sirloin, ribeye, or tenderloin), cut into thick slices
- Salt and freshly ground black pepper
- 2 tbsp olive oil or butter
For the creamy sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional, for depth)
- ½ tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (plus more for garnish)
- Optional: ¼ cup grated Parmesan cheese
🥣 INSTRUCTIONS:
1. Prepare the steak:
Pat the steak medallions dry with paper towels. Season generously with salt and black pepper on both sides. Let them sit at room temperature for 15–20 minutes to ensure even cooking.
2. Sear the steak:
Heat olive oil or butter in a large skillet over medium-high heat. Once hot, add the steak medallions in a single layer. Sear for 3–4 minutes per side, depending on thickness, until a golden crust forms and the center reaches your desired doneness (medium-rare to medium recommended).
Transfer the steaks to a plate and cover loosely with foil to rest.
3. Make the sauce:
In the same skillet, reduce heat to medium. Add a bit more oil or butter if needed. Sauté the minced garlic for 30 seconds until fragrant—do not let it brown.
Pour in the heavy cream and stir to deglaze the pan, scraping up any browned bits. Add Dijon mustard, dried herbs, and Parmesan if using. Simmer gently for 3–5 minutes until the sauce thickens slightly.
Season with salt and pepper to taste. Stir in chopped parsley.
4. Return the steak:
Add the rested steak medallions back into the skillet, spooning the sauce over each piece. Simmer for 2 minutes to warm through and allow the flavors to meld.
5. Serve:
Plate the steak medallions and drizzle generously with the creamy sauce. Garnish with extra parsley and cracked pepper. Serve immediately.
🍽 SERVING SUGGESTIONS:
- Pair with mashed potatoes, buttered egg noodles, or garlic rice.
- Add a side of roasted vegetables or sautéed spinach for balance.
- For a gourmet twist, serve with a drizzle of balsamic reduction or truffle oil.